Thai Curry

Thailand has been heavily influenced by Indian culture. India's religion, music, and especially their food have all become part of Thailand's heritage. Curries are often thought of as an Indian thing, but Thai versions of curry are just divine. Serve this dish with Tom Yum
, if desired.

Preparation

To prepare the sauce, finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 tablespoon). Place the ginger juice, peanuts, coconut meat, coconut water, almond butter, Braggs, garlic, turmeric, curry powder, and orange juice in a blender and blend until smooth. Add the Thai chile to taste.

Place the cauliflower, carrot, cabbage, and cucumber in a bowl. Pour the sauce over the vegetables, garnish with the basil and bean sprouts, and serve.

Jeremy Safron is the founder of Loving Foods, a raw foods educational resource company. He opened and operated one of the earliest living foods restaurants, The Raw Experience, on Maui from 19961999. Safron works as a consultant and adviser to several raw restaurants around the United States.

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Recent Review

I definitely changed this recipe quite a bit and made it more of a cold coconut curry I used canned coconut milk and skipped the soaked peanuts. instead of cabbage I used red bell pepper, and green beans and green onions. But it turned out very well really yummy and the perfect summer curry I used tons of tumeric and curry powder to make it a bit more flavor.